Pistachio Cheesecake with Caramel and Chocolate Topping

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A luxurious cheesecake layered with pistachios, rich caramel, and decadent chocolate ganache. The perfect dessert for pistachio and chocolate lovers alike.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely ground pistachios
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Pistachio Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup pistachio paste or finely ground pistachios

For the Caramel Layer:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt

For the Chocolate Ganache:

  • 8 oz dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

For Topping:

  • Chopped pistachios
  • Sea salt flakes (optional)

Instructions/Directions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a medium bowl, mix graham cracker crumbs, ground pistachios, granulated sugar, and melted butter until well combined.
    • Press the mixture firmly into the bottom of the pan. Bake for 10 minutes and then set aside to cool.
  2. Make the Pistachio Cheesecake Filling:
    • In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined.
    • Add eggs one at a time, beating well after each addition. Stir in sour cream, heavy cream, and pistachio paste or ground pistachios until the batter is smooth.
    • Pour the cheesecake batter over the cooled crust and smooth the top.
  3. Bake the Cheesecake:
    • Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water, reaching halfway up the sides of the springform pan.
    • Bake for 60-70 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
    • Remove from the water bath and refrigerate for at least 4 hours or overnight.
  4. Prepare the Caramel Layer:
    • In a medium saucepan, heat granulated sugar and water over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
    • Remove from heat and whisk in the warm heavy cream, butter, and salt until smooth.
    • Let the caramel cool slightly, then pour it over the chilled cheesecake, spreading evenly. Refrigerate until set.
  5. Make the Chocolate Ganache:
    • Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering.
    • Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth. Add in butter and stir until the ganache is glossy.
    • Let the ganache cool slightly before pouring it over the caramel layer on the cheesecake. Spread evenly and refrigerate until set.
  6. Top and Serve:
    • Before serving, sprinkle the cheesecake with chopped pistachios and a pinch of sea salt flakes, if desired. Slice and enjoy this rich and decadent dessert!

Prep Time: 40 minutes Cook Time: 70 minutes Chill Time: 4 hours (or overnight) Total Time: 5 hours 30 minutes

Servings: 10-12 slices

Decadent Pistachio Cheesecake with Caramel and Ganache

This triple-layered delight is a show-stopping dessert with a graham-pistachio crust, creamy pistachio cheesecake, caramel topping, and a velvety chocolate ganache.

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